Fall Harvest Salad with Steak

This Harvest Salad brings together the best of fall: roasted vegetables caramelized until crispy, tender grass-fed New York Strip, and a balanced red wine vinaigrette that ties everything together. The pumpkin seeds add texture and natural richness, while Pre's lean beef means the salad stays light without sacrificing flavor. Prepare the components separately and compose the salad just before serving for optimal freshness.

Total Time: 1 hour

Servings: 2

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Harvest Salad Ingredients

Dressing:

• 2 tablespoons red wine vinegar

• ½ teaspoon kosher salt

• ⅛ teaspoon black pepper

• 1 tablespoon pure maple syrup

• 2 teaspoons Dijon mustard

• ⅓ cup extra virgin olive oil

Salad:

• 1 10-ounce Pre New York Strip Steak

• 1 tablespoon olive oil, divided

• 1 teaspoon kosher salt, divided

• ½ teaspoon black pepper

• 2 cups rainbow carrots, peeled, trimmed, and cut into 1-inch pieces

• 1 medium yellow onion, peeled and cut into 1-inch pieces

• 12 Brussels sprouts, trimmed and cut in half

• ½ cup prepared lentils

• 2 cups mixed salad greens

• ½ cup roasted pumpkin seeds

• Optional: shaved Parmesan

Instructions:

1. Place all dressing ingredients except oil in a jar with a tight-fitting lid. Shake vigorously until salt is dissolved. Add oil and shake again until emulsified. Set dressing aside while preparing salad.

2. Preheat oven to 425º F.

3. In a large bowl, toss carrots, onions, Brussels sprouts, ½ teaspoon of the salt, and pepper with ½ tablespoon of the olive oil.

4. Spread vegetables on a parchment-lined baking sheet, reserving bowl for tossing salad later. Roast for 25 minutes, until vegetables are just beginning to crisp and brown.

5. Remove vegetables from oven and allow to cool while cooking steak. (Why: cooling keeps warm vegetables from wilting the greens.)

6. Remove steak from refrigerator about 15 minutes before cooking. Pat dry with a paper towel and salt liberally on all sides with remaining ½ teaspoon of the salt. (Why: removing surface moisture helps develop a deeper, browned crust.)

7. Preheat a cast-iron skillet or stainless steel pan over medium-high heat.

8. Add remaining ½ tablespoon of olive oil to pan.

9. Cook steak to desired temperature, 125-130º F for medium-rare, flipping halfway through.

10. Remove steak from pan and let rest for at least 5 minutes. (Why: resting allows juices to redistribute, keeping the meat moist.)

11. Place cooked vegetables, lentils, and salad greens in reserved bowl. Shake dressing to re-emulsify. Pour dressing over salad and toss to coat. Place on a serving plate.

12. Slice steak across the grain into ½-inch pieces and lay on top of Harvest Salad. Sprinkle pumpkin seeds over salad and top with shaved Parmesan if desired.